KIDNEY-FRIENDLY COOKBOOK

Summer snacks
to share

Eating well is an important RECIPES

part of feeling your best Cucumber Cups Stuffed with Buffalo Chicken Salad 2
and staying healthy when Hawaiian-Style Slow-Cooked Pulled Pork 3
you’re living with kidney
Lemon Orzo Spring Salad 4
disease. The good news
Not Too Spicy for Your Mama Chipotle Wings 5
is we have plenty of
delicious, kidney-friendly Sweet and Crunchy Coleslaw 6
summer snacks to try and Mexican Pasta Salad with Creamy Avocado Dressing 7
share with friends too.
Vegan Thai Cucumber Salad 8
Grab a plate and get ready
Strawberry Fruit Salad 9
to dig into these tasty
seasonal recipes. Pineapple Smoothie 10

Cherry Sorbet 11

Watermelon Fruit Pizza 12

KIDNEY-FRIENDLY COOKBOOK: SUMMER SNACKS TO SHARE 1

Cucumber Cups Stuffed with
Buffalo Chicken Salad
Opposites attract! Hot and spicy Buffalo chicken meets the cool, refreshing flavor of cucumber
in these delicious appetizer cups. Great for snacks or light meals, too.

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Serves 8 (1 serving = 2–3 ounces) Prep time: 15 minutes Total time: 45 minutes

NUTRITION PER SERVING

Calories 155 cal Cholesterol 53 mg Phosphorus 159 mg
Total Fat 13 g Sodium 252 mg Potassium 283 mg
Saturated Fat 3g Carbohydrates 4g Dietary Fiber 0.6 g
Trans Fat 0g Protein 18 g Calcium 47 mg

INGREDIENTS DIRECTIONS
• ½ teaspoon black pepper 1. Combine all ingredients except the chicken and
• 1 teaspoon smoked paprika cucumbers in a medium-size bowl.
• ½ teaspoon Italian seasoning 2. Stir in chicken and mix until well coated. Set aside in
• 1 teaspoon cayenne pepper refrigerator for about 30 minutes.
• 2 tablespoons hot sauce 3. Remove from refrigerator and spoon equal amounts
(about 1–2 teaspoons) into each cucumber slice.
• ½ cup Kraft® mayonnaise
Garnish with chopped parsley.
• ¼ cup blue cheese crumbs
• 2 tablespoons lemon juice
• 1 tablespoon fresh garlic,
chopped
• 2 tablespoons fresh chives,
chopped
• 3 cups cooked chicken breast,
diced or shredded
• 2 large seedless cucumbers
sliced into 1-inch pieces,
with half of their centers
scooped out (15–20 slices)
• ¼ cup fresh parsley, chopped,
for garnish

Cucumbers can run a little small or big, so be sure to get one at least
15 inches long or 2 smaller ones.

KIDNEY-FRIENDLY COOKBOOK: SUMMER SNACKS TO SHARE 2

Hawaiian-Style Slow-Cooked
Pulled Pork
Say “aloha” to this Hawaiian-style pulled pork recipe. Smoky and succulent, it can be served over
rice, added to soup, or used as a high-protein addition to scrambled eggs for breakfast.

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Serves 16 (1 serving = 4 ounces) Prep time: 10 minutes Total time: 4 hours 10 minutes

NUTRITION PER SERVING

Calories 285 cal Cholesterol 83 mg Phosphorus 230 mg
Total Fat 21 g Sodium 54 mg Potassium 380 mg
Saturated Fat 7g Carbohydrates 1g Dietary Fiber 0g
Trans Fat 0g Protein 20 g Calcium 9 mg

INGREDIENTS DIRECTIONS
• 4 pounds pork roast 1. Combine black pepper, paprika, onion, and garlic
• ½ teaspoon ground black powder in a small bowl.
pepper 2. Rub the seasoning blend on all sides of the pork.
• ½ teaspoon paprika Place pork into a slow cooker or a crock-pot. Sprinkle
• 1 teaspoon onion powder with liquid smoke.
• ½ teaspoon garlic powder 3. Add enough water to the slow cooker or crock-pot
to measure ¼–½" deep. Cook on high for 4–5 hours.
• 2 tablespoons liquid smoke
4. Remove pork from cooking liquid and shred meat
• Optional garnish: (pickled red
using two forks.
onions or radishes)
1 red onion or 4 radishes, Optional: Garnish with sliced pickled red onions or radishes.
⅓ cup white vinegar and
¼ teaspoon of sugar

For quick pickled red onions or radishes, marinate one sliced red onion or
4 sliced radishes in a ⅓ cup of white vinegar and a ¼ teaspoon of sugar for 1 hour.
Drain and use as a garnish.

Shredded or pulled pork can be used in a variety of ways. Serve it over rice,
add it to soup or create a high-protein breakfast by adding it to scrambled eggs.
NOTE

KIDNEY-FRIENDLY COOKBOOK: SUMMER SNACKS TO SHARE 3

Lemon Orzo Spring Salad
It don’t mean a thing if your spring salad ain’t got that zing! Rev up an orzo salad with lemon zest
and Vidalia onions. Add Parmesan cheese and rosemary and savor the flavor.

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Serves 4 (1 serving = 1 ½ cup) Prep time: 10 minutes Total time: 15 minutes

NUTRITION PER SERVING

Calories 330 cal Cholesterol 3 mg Phosphorus 134 mg
Total Fat 22 g Sodium 79 g Potassium 376 mg
Saturated Fat 4g Carbohydrates 28 g Dietary Fiber 5g
Trans Fat 0g Protein 6g Calcium 67 mg

INGREDIENTS DIRECTIONS
• ¾ cup of orzo pasta 1. Cook orzo pasta according to box directions, drain, and
• ¼ cup fresh yellow peppers, let sit. (Do not rinse.)
diced 2. Sauté peppers, onions, and zucchini on medium-high heat
• ¼ cup fresh red peppers, diced with 2 tablespoons of oil in a large pan until translucent.
• ¼ cup fresh green peppers, 3. Mix lemon juice, lemon zest, ¼ cup olive oil, cheese,
diced rosemary, pepper, oregano, and red pepper flakes in
• ½ cup fresh red or Vidalia a large bowl.
onion, diced 4. Add sautéed vegetables and orzo pasta into the large
• 2 cups fresh zucchini, bowl and fold gently until well mixed.
medium-cubed 5. Chill or serve at room temperature.
• ¼ cup and 2 tablespoons
olive oil
• 3 tablespoons fresh
lemon juice
• 1 teaspoon lemon zest
• 3 tablespoons grated
Parmesan cheese
• 2 tablespoons fresh rosemary,
chopped
• ½ teaspoon black pepper
• ½ teaspoon dried oregano
• ½ teaspoon red pepper flakes

KIDNEY-FRIENDLY COOKBOOK: SUMMER SNACKS TO SHARE 4

Not Too Spicy for Your Mama
Chipotle Wings
Tasty, yes, but not too spicy. Just what’s in the sauce? Chipotle peppers in adobo sauce, honey,
butter, black pepper, and chives. Oooh, Mama!

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Serves 4 (1 serving = 4 pieces) Prep time: 20 minutes Total time: 25 minutes

NUTRITION PER SERVING

Calories 384 cal Cholesterol 156 mg Phosphorus 146 mg
Total Fat 26 g Sodium 99 mg Potassium 266 mg
Saturated Fat 12 g Carbohydrates 18 g Dietary Fiber 0g
Trans Fat 1g Protein 20 g Calcium 21 mg

INGREDIENTS DIRECTIONS
• 1 pound fresh jumbo chicken 1. Preheat oven to 400° F.
wings cut in pieces or 2. Place the precut wings on a large greased nonstick baking
20 individual pieces sheet tray.
• Oil for greasing baking 3. Bake for 18–20 minutes, turning halfway through the
sheet tray cooking time or until crispy on the outside and reaching
• 1½ tablespoons diced chipotle an internal temperature of 165° F on an instant-read
peppers in adobo sauce thermometer.
• ¼ cup honey 4. Add the remaining ingredients to a large bowl and
• ¼ cup unsalted butter, combine with a rubber spatula until well mixed.
slightly melted 5. Remove the wings from the oven and toss in the sauce
• 1 teaspoon black pepper until evenly coated. Transfer to a large platter and serve.
• 1 tablespoon chopped chives

Not Too Spicy for Your Mama Sauce can also be brushed on chicken breasts
or roasted chicken to spice up your poultry.

Chipotle peppers in adobo sauce are available in cans in the

Latino/Mexican/ethnic food aisle of most grocery stores.
NOTE

KIDNEY-FRIENDLY COOKBOOK: SUMMER SNACKS TO SHARE 5

Sweet and Crunchy Coleslaw
Sweet onion, celery seed, and a dash of mustard add flavor and crunch to this new twist on
classic coleslaw. Serve as a side with lunch or dinner.

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Serves 12 (1 serving = ½ cup) Prep time: 10 minutes Total time: 10 minutes

NUTRITION PER SERVING

Calories 244 cal Cholesterol 0 mg Phosphorus 13 mg
Total Fat 19 g Sodium 12 mg Potassium 73 mg
Saturated Fat 1g Carbohydrates 20 g Dietary Fiber 1g
Trans Fat 0g Protein 1g Calcium 20 mg

INGREDIENTS DIRECTIONS
• 6 cups shredded cabbage 1. Mix shredded cabbage and chopped onion
• ½ cup sweet onion, chopped in a large bowl.
• 1 cup sugar 2. In a blender, blend all other ingredients until
• 1 cup canola oil well combined.
• 1 teaspoon celery seed 3. Pour dressing over cabbage and onion.
Mix well and refrigerate.
• ½ cup rice vinegar
4. Serve cold.
• 1 teaspoon yellow prepared
mustard

KIDNEY-FRIENDLY COOKBOOK: SUMMER SNACKS TO SHARE 6

Mexican Pasta Salad with Creamy
Avocado Dressing
Everyone will love this Mexican-inspired pasta salad recipe. We lighten up the creamy dressing
with avocado for a healthier version of a picnic favorite.

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Serves 6 (1 serving = 1 cup) Prep time: 20 minutes Total time: 25 minutes

NUTRITION PER SERVING

Calories 297 cal Cholesterol 0 mg Phosphorus 193 mg
Total Fat 13.3 g Sodium 349 mg Potassium 346 mg
Saturated Fat 3.4 g Carbohydrates 37.9 g Dietary Fiber 6.4 g
Trans Fat 0g Protein 10.1 g Calcium 99 mg

INGREDIENTS DIRECTIONS
Dressing 1. To prepare dressing: Combine avocado, mayonnaise,
• ½ ripe avocado lime juice, garlic, salt, and cumin in a mini food processor.
Puree until smooth. If you don’t have a food processor,
• ¼ cup mayonnaise
you can use a small mixing bowl and fork or whisk to mix
• 2 tablespoons lime juice until smooth.
• 1 small clove garlic, grated 2. To prepare pasta salad: Cook pasta in a large pot of boiling
• ½ teaspoon salt water according to package directions. Drain, rinse with
• ¼ teaspoon cumin cold water, then drain again. Transfer to a large bowl.
Stir in tomatoes, beans, corn, Cheddar, onion, and cilantro.
Pasta salad
Add the dressing and toss to coat.
• 8 ounces whole-wheat fusilli
(about 3 cups)
• 1 cup halved grape or cherry
tomatoes
• ½ cup canned black beans,
rinsed
• ½ cup corn, fresh or frozen
(thawed)
• ½ cup shredded Cheddar
cheese
• ¼ cup diced red onion
• ¼ cup chopped fresh cilantro

Cover and refrigerate, without dressing, for up to 1 day.

Toss with the dressing about 1 hour before serving.

KIDNEY-FRIENDLY COOKBOOK: SUMMER SNACKS TO SHARE 7

Vegan Thai Cucumber Salad
This sweet and tangy salad of cucumber, scallions, and pepper is packed with vibrant Thai flavors
and a bit of extra crunch from dry-roasted peanuts. If possible, use a red jalapeño (or chile) to
brighten the salad with a few specks of red. Cut the heat by removing the seeds before chopping.

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6 (1 serving = 1 cup) Prep time: 15 minutes Total time: 45 minutes

NUTRITION PER SERVING

Calories 105 cal Cholesterol 0 mg Phosphorus 45 mg
Total Fat 7.9 g Sodium 179 mg Potassium 197 mg
Saturated Fat 1g Carbohydrates 7g Dietary Fiber 1.4 g
Trans Fat 0g Protein 2.7 g Calcium 22 mg

INGREDIENTS DIRECTIONS
• ¼ cup lime juice 1. Stir lime juice, oil, tamari (or soy sauce), brown sugar,
• 2 tablespoons avocado oil jalapeño (or chile), and scallion together in a large bowl.
or peanut oil Add cucumbers, cilantro, and peanuts and stir to coat.
• 1½ tablespoons low-sodium Let stand for about 30 minutes, stirring occasionally,
tamari or soy sauce to marinate the cucumbers.
• 1 tablespoon brown sugar
• 1 small red jalapeño pepper
or other fresh chile pepper,
finely chopped
• 1 scallion, thinly sliced
• 2 English cucumbers, halved,
seeded and thinly sliced
• ¼ cup chopped fresh cilantro
• ¼ cup chopped unsalted
dry-roasted peanuts

People with celiac disease or gluten sensitivity should use soy sauces
that are labeled “gluten-free,” as soy sauce may contain wheat or other
gluten-containing sweeteners and flavors.

TO MAKE AHEAD
Transfer the salad to an airtight container, refrigerate for up to 1 day.
NOTE

KIDNEY-FRIENDLY COOKBOOK: SUMMER SNACKS TO SHARE 8

Strawberry Fruit Salad
This summer berry fruit salad recipe makes enough for a crowd. Serve with granola and yogurt at
brunch, as a healthy potluck side, or halve the recipe to serve 4.

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Serves 8 (1 serving = 3/4 cups) Prep time: 10 minutes Total time: 40 minutes

NUTRITION PER SERVING

Calories 70 cal Cholesterol 0 mg Phosphorus 38 mg
Total Fat 0.6 g Sodium 3 mg Potassium 252 mg
Saturated Fat 0g Carbohydrates 17 g Dietary Fiber 4.3 g
Trans Fat 0g Protein 1.4 g Calcium 35 mg

INGREDIENTS DIRECTIONS
• 2 tablespoons honey 1. Whisk honey and lemon juice in a large bowl.
• 2 tablespoons lemon juice Add strawberries and blackberries; gently toss
• 6 cups hulled fresh to coat. Let stand for at least 30 minutes and
strawberries, halved up to 1 hour. Stir in mint just before serving.
(or quartered if large)
• 2 cups fresh blackberries
• ¼ cup finely chopped
fresh mint

KIDNEY-FRIENDLY COOKBOOK: SUMMER SNACKS TO SHARE 9

Pineapple Smoothie
A touch of pineapple-orange juice concentrate adds even more pineapple flavor to this
refreshing smoothie.

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Serves 2 (1 serving = 1 cup) Prep time: 10 minutes Total time: 10 minutes

NUTRITION PER SERVING

Calories 148 cal Cholesterol 1 mg Phosphorus 100 mg
Total Fat 0.2 g Sodium 45 mg Potassium 364 mg
Saturated Fat 0.1 g Carbohydrates 34.1 g Dietary Fiber 1.4 g
Trans Fat 0g Protein 4g Calcium 132 mg

INGREDIENTS DIRECTIONS
• 1 cup cubed fresh or drained 1. Combine pineapple, pineapple-orange-juice
canned pineapple concentrate, yogurt, water, and ice cubes in
• ¼ cup frozen pineapple- a blender; blend until smooth and frothy.
orange-juice concentrate Serve immediately.
• ½ cup nonfat vanilla yogurt
• ¼ cup water
• 2 ice cubes, crushed

KIDNEY-FRIENDLY COOKBOOK: SUMMER SNACKS TO SHARE 10

Cherry Sorbet
Try this cherry sorbet recipe with a dollop of lightly sweetened whipped cream or some more
chopped cherries on top.

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8 (1 serving = 1/2 cup) Prep time: 15 minutes Total time: 40 minutes

NUTRITION PER SERVING

Calories 46 cal Cholesterol 0 mg Phosphorus 12 mg
Total Fat 0.2 g Sodium 3 mg Potassium 134 mg
Saturated Fat 0g Carbohydrates 11.3 g Dietary Fiber 1.2 g
Trans Fat 0g Protein 0.8 g Calcium 13 mg

INGREDIENTS DIRECTIONS
• 4 cups pitted sour or sweet 1. Puree cherries, water, and sugar to taste in a blender
cherries, fresh or frozen until smooth. Strain through a fine sieve, pressing on
(not thawed) the solids to extract as much liquid as possible.
• 1 cup water (Discard solids.) Process in an ice cream maker according
• 2–4 tablespoons to the manufacturer’s directions until firm and slushy.
confectioners’ sugar, Transfer to an airtight container and freeze until ready
or superfine sugar to serve.

VARIATION: No ice cream maker? Pour the strained mixture into a 9-by-13-inch
baking pan and place the pan on a level surface in your freezer. Freeze, stirring
and scraping with a fork every 30 minutes, moving the frozen edges in toward
the center and crushing any lumps, until firm and slushy, 2½ to 3 hours.

TO MAKE AHEAD
Freeze in an airtight container for up to 1 week.
NOTE

KIDNEY-FRIENDLY COOKBOOK: SUMMER SNACKS TO SHARE 11

Watermelon Fruit Pizza
This refreshing fruit dessert pizza recipe swaps classic cookie crust with a healthier watermelon
“crust.” Topped with yogurt sauce, your favorite berries, and mint, this fresh dessert can easily be
doubled for a party or halved for every day.

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8 servings (1 serving = 1 slice) Prep time: 10 minutes Total time: 10 minutes

NUTRITION PER SERVING

Calories 64 cal Cholesterol 0 mg Phosphorus 44 mg
Total Fat 0.6 g Sodium 13 mg Potassium 237 mg
Saturated Fat 0.2 g Carbohydrates 14.6 g Dietary Fiber 1.4 g
Trans Fat 0g Protein 1.9 g Calcium 46 mg

INGREDIENTS DIRECTIONS
• ½ cup low-fat plain yogurt 1. Combine yogurt, honey, and vanilla in a small bowl.
• 1 teaspoon honey 2. Spread ¼ cup yogurt mixture over each slice of
• ¼ teaspoon vanilla extract watermelon. Cut each slice into 8 wedges. Top with
• 2 large round slices strawberries, blackberries, and mint.
watermelon (about 1 inch
thick), cut from the center
of the melon
• ⅔ cup sliced strawberries
• ½ cup halved blackberries
• 2 tablespoons torn fresh
mint leaves

KIDNEY-FRIENDLY COOKBOOK: SUMMER SNACKS TO SHARE 12

Summer snacks
to share
KIDNEY-FRIENDLY COOKBOOK

It’s a lifestyle—not a diet.

You can eat out.
You can go to a party.
It’s doable!
Diana Croxton
Fresenius Kidney Care
Registered and Licensed Dietitian, LD/N

Find more recipes at:

FreseniusKidneyCare.com/Recipes

FreseniusKidneyCare.com

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